Oh zucchini pasta. What did we ever do before the spiralizer existed? If you asked me one thing that I make every single week without fail, I’d say zucchini pasta. Whether it’s topped with this delicious Basil Walnut Pesto or with a simple turkey meat sauce, it’s a hit every time. Plus it takes about 10 minutes to make, which means you have extra time to binge-watch your favorite shows after dinner. Win win!
I taught this recipe in a healthy cooking class recently and all of the ladies were raving about it. I was so excited that the next day, they tried making it for their picky kids and sent me photo evidence that every last bite was polished off! Success! So rest assured, this recipe is kid, boyfriend, girlfriend, and husband-approved.
So traditionally pesto is made with pine nuts. I changed things up a bit by swapping in walnuts. I love walnuts because they’re an amazing source of omega-3’s, which benefit your brain and heart health, and also they help to reduce inflammation and control blood sugar. Let’s whip some up shall we?
Ingredients
Pasta:
6 zucchini, spiralized
1 tbsp extra virgin olive oil
Salt & pepper to taste
Pesto:
2 cups fresh basil leaves
2 cloves garlic
1/3 cup walnuts
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
Salt & pepper to taste
Serves 3-4.
Instructions
1. Spiralize zucchini. (Here’s how.) Pat dry with paper towels. Set aside.
2. Combine all pesto ingredients in a blender or food processor. Pulse until desired
consistency is reached. Add additional olive oil as needed.
3. Heat 1 tbsp olive oil in a pan over medium heat. Add spiralized zucchini and sauté until
heated through, about 4-5 minutes. Don’t let it overcook or it will get mushy.
4. Toss with pesto, garnish with extra Parmesan, and serve!
Easy peasy right? I could literally eat this pesto by the spoon . . . that garlic and basil combo is just the best thing ever. And how delicious would this be with some sautéed shrimp or grilled salmon on top? YUM.
Enjoy!
